This recipe was used during the Cakes: Classical to Modern class at George Brown College. It is a variation on the Super Caramel Crunch cake by La Rocca substituting hazelnuts for pecans.
About This Recipe
- Source: Bakery Arts, George Brown College
- Category: Dessert
- Yield: Two 7" cakes
Meringue Noisette Layers
- 115 grams ground hazelnuts
- 30 grams cornstarch
- 8 egg whites
- 455 grams sugar
- 5 grams vanilla
- 900 grams sugar
- 200 grams water
- 20 grams glucose
- 350 grams 35% cream
- 110 grams unsalted butter
- 1000 grams 35% cream
- 50 grams sugar (optional)
- 15 grams gelatin leaf (7 sheets)
- 40 grams water
- Draw six 7" circles on 2 pieces parchment paper.
- Blend together the hazelnuts and cornstarch; set aside.
- Whip egg whites to thick foam; slowly add the sugar and continue whipping until the meringue forms stiff peaks.
- Add the vanilla and mix until blended.
- Fold in the nut mixture by hand.
- Using a #6 plain piping tip, pipe the meringue in a spiral within the circles drawn on the paper.
- Bake at 300°F for 1 h 15 min until the meringue is dry. Note: Baking temp can be reduced to 250-275°F and baked longer to prevent meringues from forming air pockets.
- Heat the cream just until scalded; set aside.
- Place sugar, water and glucose into a pot and cook on high heat to caramelize to a light golden colour.
- Wash the sides of the pot down during the early stages of cooking.
- Remove from heat.
- Add the cream carefully (mixture will boil violently) in stages and mix until blended.
- Add the butter and mix until blended.
- Pour caramel into baking trays and place in the fridge until cool and starting to set.
- Soak gelatin in a bowl of water until soft.
- Remove from water and place in a pie plate with 40 grams of water; set aside.
- Place cream and sugar (if using) in a mixing bowl and whip to medium firm peaks.
- Heat the gelatin just until dissolved. Temper with some cream.
- With the mixer running, add the gelatin mixture to the cream and continue whipping to firm peaks. Add quickly, or the gelatin will form lumps.
- Spread a thin layer of butterscotch on each layer of meringue.
- Place one layer of meringue on the cake board.
- Using a #9 plain piping tip, pipe a spiral of cream over the top of each meringue layer.
- Stack the 2nd and 3rd layers of meringue on top of the 1st layer.
- Using a paper cone, pipe the butterscotch on the top layer in a zig-zag pattern.